Directions:
Preheat oven to 350 degrees. Spread peanuts, almonds, and walnuts on a jelly-roll pan. Toast in oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.

In blender, combine nuts, water, cinnamon stick, and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.

In blender, combine chiles, garlic, onion, and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.

In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.

Stir in chocolate, salt, and pepper until chocolate is melted. Use immediately.

Note: The Molé without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.